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| Home -> [Asian, Chinese, Ethnic, Poultry] -> [Peanut-chicken skewers Recipe] |
Peanut-chicken skewers
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Asian, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 6
| | Boneless skinless chicken | | | Breast halves | | 1
| cup | Crunchy peanut butter | | 1/3
| cup | Chopped cilantro | | 1/2
| cup | Bottled chili sauce | | 1
| tbsp | Salt | | 1/2
| tsp | Cayenne pepper | | 1/2
| tsp | Fresh ground black pepper | | 1/4
| cup | Lemon juice | | 1/4
| cup | Firmly packed brown sugar | | 1/2
| cup | Soy sauce | | 8
| | Green onions -- minced | | 3
| tbsp | Minced garlic | | 2
| | Sweet bell peppers, red or | | | Green -- in ?inch cubes | | 24
| | Bamboo skewers | | | Minced parsley -- for | | | Garnish |
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Procedures:
| 1 | Slice each breast half into four lengthwise strips; set aside. | | 2 | In a stainless steel, glass, or ceramic bowl, combine peanut butter, cilantro, chili sauce, salt, cayenne, black pepper, lemon juice, sugar, soy sauce, green onion, and garlic. | | 3 | Add chicken strips, cover, and let marinate overnight or up to 2 days. | | 4 | Soak bamboo skewers in water for 30 minutes. | | 5 | Preheat broiler or prepare a charcoal fire. | | 6 | Thread chicken strips on the skewers like serpents, with pepper cubes interspersed. | | 7 | Broil or grill for 5 to 6 minutes, turning once. | | 8 | Serve garnished with minced parsley. | | 9 | recipe by : the california culinary academy |
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